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Eclectic Saurbraten with Substitute Gingersnaps

Eclectic Saurbraten with Substitute Gingersnaps is a home-style recipe made with Boneless Beef Roast Marinade, Large Onion, Large Carrot, Large Stalk Celery, Garlic, and Dry Red Wine. Serves 24.

Ingredients

• 8.0 lb Boneless Beef Roast Marinade
• 1.0 Large Onion
• 1.0 Large Carrot
• 1.0 Large Stalk Celery

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Method (preview)

1. 1

   Remove the roast from the casserole and set aside. Skim any accumulated fat from the juices. Spoon the vegetables and some of the juices into a food processor or blender and puree them. Transfer the juices to a bowl.

2. 2

   In the casserole over medium high heat, melt the butter. Add the flour and cook for 1 minute to make a rioux. Gradually add some of the cooking juices, whisking to make a smooth paste. Add the remaining juices and coo, stirring, to make a thin gravy. Mix the brown sugar and spices together. Stir the spice mixture into the gravy. Return the vegetables to the casserole and bring the sauce to a boil.